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Salmon with Creamy Pesto Sauce

An image of prepared Salmon with Creamy Pesto Sauce made with salmon, grape tomatoes, Campbell's® Condensed Cream of Mushroom Soup, basil pesto, baby spinach and brown or white rice.
  • prep time: 15 min
  • total time: 30 min
  • serves: 4 people
  • calories: 415 1 serving

This foolproof recipe, an excellent source of Vitamin D, is quick and easy to prepare.  Simply pan-sear the salmon and nestle it into a flavorful sauce made with cream of mushroom soup and prepared pesto.  The vibrant grape tomatoes and spinach add a burst of freshness and contribute to making the recipe an excellent source of Vitamin A and C.  Serve it over cooked brown rice, which provides additional fiber and whole grain.   

Ingredients

  • 4 salmon fillet (about 1 pound)
  • 1 tablespoon olive oil
  • 2 cups small yellow and/or red grape tomatoes
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup water
  • 1/4 cup prepared basil pesto
  • 2 cups baby spinach
  • 2 cups hot cooked brown rice or white rice

Instructions

  • Tips

    • Try this grilled foil packet version!  Omit the oil and cooked rice.  Heat the grill to medium.  Mix the soup, water and pesto.  Reserve 1/4 cup soup mixture.  Stir 3/4 cup uncooked instant white rice into the remaining soup mixture.  Place 1/4 cup rice mixture in the center of 4 (12x18-inch) pieces heavy-duty foil.  Top with the spinach, salmon, tomatoes and reserved soup mixture.  Fold up foil into packets.  Grill packets for 15 minutes.  Let stand for 1 minute before opening.

  • Step 1

    Season the fish as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes (try not to turn it sooner- it may stick to the skillet). Turn the fish over. Cook for 2 minutes or until well browned. Remove the fish from the skillet.

  • Step 2

    Add the tomatoes to the skillet and cook for 3 minutes or until they begin to burst, stirring occasionally.  Stir the soup and water in the skillet and heat to a boil.  Stir in the pesto and spinach and cook until the spinach is wilted.

  • Step 3

    Return the fish to the skillet.  Reduce the heat to low.  Cook for 1 minute or until the fish flakes easily when tested with a fork.  Serve the fish and sauce over the rice.

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Calories 391
Total Fat 16 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 53 mg
Sodium 734 mg
Total Carb 31 g
Dietary Fiber 2 g
Sugar 2 g
Protein 27 g
Vitamin D 63 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 14 %DV
Calories 415
Total Fat 19 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 53 mg
Sodium 800 mg
Total Carb 30 g
Dietary Fiber 2 g
Sugar 2 g
Protein 28 g
Vitamin D 63 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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